Not too long ago, we were invited to visit the newly renovated gastropub, BoHo. Previously stationed on Sunset Boulevard, the restaurant had just completed extensive changes, including a move to the always busy Hollywood & Highland center. Of course, we were down for a visit to see the new place and also taste a few of the dishes on the menu. We chose a midweek date and arrived ready to grub. With much more space in which to spread its wings, so to speak, in the H&H complex, there was no doubt we were in for a treat.
BoHo resides on the fourth level of the Hollywood & Highland center, nestled into a comfortable corner that spans a generous 7,000 square feet. There are two exterior lounges for those who want to enjoy their summer dining outdoors, or you can settle into the dimly lit interior with its tables, booths and bar area perfect for staying cool. There has been a lot of talk about the man behind the design–Spacecraft’s Kristofer Keith. He is well known for his work with various Los Angeles restaurants, including Kitchen 24, Essex (now closed), Ortolan, Stout and the first version of BoHo. We were ushered to a big brown booth most likely picked out by Mr. Keith himself and poured through the menu. While we were reviewing, we were lucky enough to chat with Executive Chef Wesley Pumphrey about his recommendations. Based on his advice, we decided to go for a sampling from the menu. We chatted and waited for the first course over a couple of craft beers. Amir chose the Hangar 24 Orange Wheat, and I sipped a Belgian Unibroue Ephemere. The Hanger 24 proved to be one of the most citrusy beers we’ve had from that genre of brews, so if you’re into orange, this would be the one for you. I loved light apple-laced aroma of the Unibroue Ephemere. It proved to be a great complementary beverage to our meal.
First up, we dove right into our starter course of a mountain of earthy mushrooms softened with a rich truffle cream served over two hefty slices of baguette. The creamy sauce was not overwhelming in the truffle arena, and it was also not too heavy. It is a sizable appetizer though, so if you have a small appetite, it’s possible that you could be nice and full from this plate alone. Lucky for us, we are able to trudge along when it comes to menu tasting. As we munched on the mushroom toasts, we greedily debated ordering a pizza. Chef Pumphrey said the Greek pizza was tops when he first stopped by our table. Looking into our wide eyes, he told us what was on it–lamb sausage, kalamata olives and tatziki. We were sold. The waiter drifted by to check on our enjoyment of the first course, and immediately after informing him that we were oh so pleased, we requested the pizza to come out next.
The Greek pizza may have been one of the best dishes we had that evening. This was largely due to the fact that it featured several of our favorite ingredients, but also because of the wood-fired oven in the kitchen. If a restaurant has a wood-fired oven, you should order a pizza. It’s the least you can do. We chomped on the bubbly cheese and crackly, yet soft crust, savoring the salty, gamey flavor of the lamb sausage. This was a good pizza, and we had Chef Pumphrey to thank. By now, I was feeling very satisfied and had to remind myself that we still had two main dishes to sample. Amir, on the other hand, was still salivating for a great burger, so he was looking forward to what was next. Out came our choices–a platter split down the middle with thin fries and a fat hamburger, along with my beer batter fried cod and more fries. Sometimes it’s the small touches that can make a good meal even better. Amir melted from the pungent cambazola cheese sprinkled over his hunky patty of beef, and I crunched on the biggest piece of fried fish I’ve ever had, each piece dipped into BoHo’s housemade tartar sauce. I also swooned over the housemade ketchup, which was sweet, tangy and acidic in all the best ways.
If you’ve had an eye on the scene, then you know that gastropubs are on almost every corner now, and BoHo stands up in the crowd. They do bar food well, service was great, and the craft beer selection was notable. We both need to make another trip to BoHo, especially for happy hour. From 4:00 pm-7:00 pm, Monday through Friday, you can select $5 draft beers, well drinks or wine and sample a number of food platters. The outdoor lounge would be a great place to people watch on a warm, summer evening. And if you didn’t notice, we did not wrap up our meal with a sweet as the dessert menu had yet to be finalized. That means we definitely need a second visit. A big thanks goes out to BoHo for hosting our menu tasting. We’ll be back for more.
Hollywood & Highland
6801 Hollywood Boulevard #411
Hollywood, CA 90028
Other recipes you may enjoy...
Superba Snack Bar Opens Its Doors To Venice
Wolfgang Puck’s WP24 Restaurant and Lounge
Revitalize With M Café’s Summer Menu
Summertime Brunch at Faux Pas Bistro
Rounds Premium Burgers